Mushroom Ragout-Stuffed Endive

By miss5elements

The Appetizer
The ragout's sweet-and-sour flavor (agrodolce to foodies) preps the taste buds for the rich pizza flavors.

Time-Saver!
Prep early: roast mushrooms & make ragout dressing in the morning.

Ingredients

• 4 T EVOO
• 5 med shallots (~1/2lb), trimmed & cut into eighths
• 1/3 c dry red wine
• 1/3 c balsamic vinegar
• 1/4 c sugar
• 1 med bay leaf
• 1.5 lbs cremini mushrooms, quartered
• 2 endives, leaves separated

Preparation

Step 1

1. Heat 1T EVOO in a skillet over med heat.
2. Heat shallots, cooking until golden, about 7 min.
3. Stir in wine, vinegar, 1/4c H2O, sugar, & bay leaf.
3. Let mixture simmer until sauce thickens to a syrupy glaze, about 20 min.
4. Season w/ salt & pepper to taste.
5. Discard bay leaf.
6. Let cool to room temperature.
7. Cover w/plastic wrap & chill until ready to uce.
8. Preheat oven to 450F.
9. In a bowl, toss mushrooms w/remaining 3T EVOO & place on a baking sheet.
10. Roast until slightly shriveled, about 20 min.
11. Remove from oven & toss w/ shallot mixture; let cool to room temperature.
12. Season w/ salt & pepper to taste.
13. Scoop a spoonful of mushroom mixture into each leaf.